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Ramon Gouws – Ceasar Salad

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Ramon Gouws – Ceasar Salad

Ramon Gouws – Ceasar Salad


20 Min


6 Persone



3 Heads baby gem lettuce, halved/ quartered

½ Cup panko breadcrumbs, toasted

6 Eggs, soft poached

300g Cherry tomatoes,

halved and roasted

12 Anchovies

400g Streaky bacon, fried, dried and chopped fine

40g Parmesan,

finely grated

400g Caesar dressing

10g Micro Parsley

5g Maldon salt 

For the dressing:

8 Anchovy fillets

5 Egg yolks

3 Tablespoons Dijon mustard

4 Tablespoons white

wine vinegar

3 Cloves of garlic

750ml B-well Canola oil

200g Finely grated Parmesan cheese


Method to make the dressing:

  • In a food processor/blender / with a hand blender, add together the first 5 ingredients and blitz
  • until smooth.
  • Set the mixer to a lower speed and gradually, in a steady thin stream start to pour in the B-well
  • Canola oil and let it emulsify and become thick.
  • Once the mayonnaise has formed, stop the blender, add the parmesan and stir through with a spoon, then blend again. 
  • Tip: do not over blend as the dressing will split.
  • The dressing is supposed to have the consistency of a paste and should not be runny at all. 

Method to make the salad:

  • In a large bowl add the baby gem hearts and a good helping of the Caesar dressing.
  • Generously coat the baby gem heart with the dressing.
  • Sprinkle the coated baby gem with the bacon soil and the toasted panko breadcrumbs.
  • Place the baby gem lettuce onto a plate and place the soft poached egg on top.
  • Arrange some of the roasted tomatoes and cut anchovy fillets on top of the baby gem.
  • Then, with a grater, finely grate some parmesan on top of everything.
  • Garnish with parsley and basil shoots.
  • Finish with Maldon salt. 

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